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Shrimp Stroganoff
1
5
1
1
1
1
1
/4 cup minced onion
tablespoons butter, divided
1/2 pounds shelled, raw shrimp
/2 pound fresh mushrooms, quartered
tablespoon flour
1/2 cups sour cream (at room temperature)
1/4 teaspoons salt
Pepper, to taste
Cooked yellow rice
Artichoke hearts, quartered
In a large skillet sauté onion in 1/4 cup of the melted butter until softened. Add shrimp and sauté for 3
to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.
In the same skillet sauté mushrooms in remaining butter over moderately high heat until browned.
Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. Reduce heat to moderately
low and stir in the shrimp mixture, sour cream, salt and pepper. Cook mixture, stirring, for 2 to 3
minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over saffron
rice tossed with quartered artichoke hearts.
Serves 4.
Shrimp Stroganoff
186
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